How physics can help brew better coffee and reduce waste in a climate-threatened industry
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The kind of bagel that ruins lesser bagels for you.
Summary
This article explores how physics principles can be applied to coffee brewing to reduce waste and improve quality, especially as climate change threatens global coffee supplies. Michael Allen investigates the science behind extraction, temperature control, grind size, and brewing methods, interviewing experts and examining research that bridges physics and coffee-making. The piece covers everything from the thermodynamics of espresso extraction to the fluid dynamics of pour-over methods, aiming to help both professional baristas and home brewers make smarter, less wasteful coffee.
Key quotes
· 3 pulledIt takes more than 150 people to make a cup of coffee, from farmer to barista. But if that final person makes a mistake, your precious coffee is wasted.
Every day more than two billion cups of coffee are consumed worldwide.
With climate change impacting the world's coffee supplies, can physics help you reduce waste by brewing smarter?
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